Chicken Marsala Fettuccine
Creamy Chicken Marsala Fettuccine made with juicy chicken, mushrooms, and parmesan in a rich Marsala wine sauce for an easy Italian dinner.
Equipment
- Cutting board
- Large Skillet
- Pot
Ingredients
- 1 lb Chicken Breasts, (cut in half, lengthwise)
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- 1 tsp Garlic Powder
- 1/2 cup All Purpose Flour
- 8 oz Fettuccine
Creamy Marsala Sauce
- 2 tbsp Olive Oil
- 4 tbsp Salted Butter
- 2 Shallots, (diced)
- 2 cups Baby Bella Mushrooms, (sliced)
- 1 tsp Kosher Salt
- ½ tsp Black Pepper
- 4 cloves Garlic, (diced)
- 1 tbsp Capers, (minced)
- 4 sprigs Fresh Thyme, (stems removed)
- 2 tbsp All Purpose Flour, (from the reserved flour above)
- 1/2 tbsp Chicken Bouillon Paste
- 3/4 cup Marsala Wine
- 1 1/2 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1 tbsp Dijon Mustard
- 1/2 cup Parmesan, (grated)
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Parsley, (chopped)
Instructions
- On a cutting board, pat chicken dry and slice chicken breasts lengthwise. Season with salt, pepper, and garlic powder, to taste.
- Add flour to a bowl and add chicken to the flour, coating liberally on both sides.
- Add olive oil to a large skillet over medium heat. Let the pan warm for 2-3 minutes, then pan sear chicken for 5-7 minutes on both sides, until golden brown and cooked all the way through.
- Remove from the skillet and place onto a plate. Cover with foil and set aside.
- Add 2 tbsp butter to the skillet. Once melted, add in the shallots and sliced mushrooms. Cook for 5-7 minutes, then season with kosher salt and black pepper. Add in remaining 2 tbsp of butter, then add garlic, minced capers, fresh thyme, flour, and chicken bouillon paste. Mix together until a paste forms, about 2-3 minutes.
- Pour in Marsala wine use a wooden spoon to scrape the browned bits off of the bottom of the pan. Cook for 5 minutes, then add in chicken broth, heavy cream, and dijon mustard. Mix everything together and bring to a boil. Reduce heat to a simmer and cook for 7-10 minutes, until the sauce begins to thicken, stirring occasionally to ensure the bottom of the pan doesn't burn.
- While the creamy marsala sauce is cooking, bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions.
- Add in the parmesan cheese, lemon juice and parsley. Stir to combine and add the chicken back into the skillet and cook for 2-4 minutes. Serve over fettuccine pasta.
Notes
- Don’t overcrowd the pan. When cooking the chicken, sear in batches if needed. Overcrowding = steaming instead of searing, which robs you of that deep golden crust.
- When adding the Marsala wine, scrape the bottom of the pan with a wooden spoon. That fond (aka the browned bits) is concentrated flavor and will dissolve into the sauce,making it extra delish!
- Patting chicken dryis a must! Moisture is the enemy of browning. Pat it dry with a paper towel for best results.
- If the sauce has become too thick, add a splash of chicken stock to thin it out.
- If your chicken breasts are really thick, place plastic wrap on top, enough to cover the chicken, then use a meat tenderizer/meat mallet or rolling pin to pound the chicken until it thin but has a uniform thickness. This is totally optional but it promotes even cooking.
Nutrition
Calories: 786kcal, Carbohydrates: 68g, Protein: 38g, Fat: 35g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 1987mg, Potassium: 916mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1083IU, Vitamin C: 8mg, Calcium: 85mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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